Here's a handy rule: If chef Jeffrey Kaplan brings it out to you in a cast-iron skillet, you have chosen wisely. Our favorite dishes at Rowley are served this way, and we recommend you find a friend and try this three-part skillet symphony for two. Start with the menu's recent addition of elote—roasted organic Olathe corn (sourced from the farmer who sets up in front of Jackalope), queso fresco, roasted jalapeño and fresh lime ($7). Next, throw down on the $11 mac 'n' cheese that can't be beat, elbow macaroni oozing with its combination of three cheeses—mozzarella, parmesan and blue—and add-ons of Zoe's organic bacon and/or green chile ($2/$1, respectively). And finally, get busy with the green chile and apple piñon crumble ($5), which arrives at the table piping hot. The butter meter on this decadent treat is over the top, and we take care to make sure we don't lose anything to drippage as we spoon out the syrupy goodness between the tender apples. Plus, there's beer! John Rowley's brewed creations cross the spectrum from sour to hoppy, and guest taps constantly rotate for a plentiful selection. The addition of a stout shade structure with a corrugated metal roof and sharing spots on rows of wooden picnic tables makes us feel sorta like we are at the farmhouse. That, and the frying pans.

Lunch and Dinner
Daily

.$$.

Rowley Farmhouse Ales
1405 Maclovia St.,

505-428-0719

Twitter: @RowleyFarm
Instagram: @rowleyfarmhouse